1 qt. rhubarb, fresh or frozen, 1/2" pieces
1 t. orange juice concentrate
1/2 t. ground Saigon cinnamon
1/2 c. all-purpose heritage grain, unbleached white flour
1/2 c. whole rolled oats
1/2 c. packed brown sugar
1/2 c. chopped toasted pecans
1/2 c. softened butter
Directions
Preheat oven to 375˚F. Mix the rhubarb, orange juice, and cinnamon in a bowl. In a separate bowl, mix flour, oats, sugar, and pecans. With a pastry blender, cut in the butter. Butter a 9x9" glass pan. Dump in fruit mixture. Spread crisp mixture on top and pat gently. Bake about 25-30 minutes or until topping is golden brown.
Nutrition Facts
Servings 8.0
| Amount Per Serving | |
| calories 230 | |
| % Daily Value * | |
| Total Fat 13 g | 21 % |
| Saturated Fat 8 g | 38 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 31 mg | 10 % |
| Sodium 88 mg | 4 % |
| Potassium 219 mg | 6 % |
| Total Carbohydrate 26 g | 9 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 14 g | |
| Protein 3 g | 5 % |
| Vitamin A | 8 % |
| Vitamin C | 8 % |
| Calcium | 7 % |
| Iron | 5 % |
